Wednesday, August 4, 2010

Basil Pesto With Grilled Tuna

Hi everyone! I'm Magda D. Lauerentis, host of Everyday Cleavage on the Boob Network and I'm thrilled to be guest posting this week while Mags is vacationing on some tropical island in Lake Erie. This simple pesto recipe is full of flavor and makes use of all that lovely basil that is currently overflowing your summer herb garden. If I'm making my pesto to freeze, I skip the parmesan cheese and freeze the pesto in ice cube trays, or in the case here, my refrigerator egg trays because my ice cube trays have somehow misplaced themselves, most likely ripped off by Rachael Ray (that little tart!) I then stir in the parmesan cheese after the pesto has thawed and I'm ready to use it in a recipe.

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

I served this particular batch of pesto on some grilled tuna steaks (recipe also included on the same Food Network webpage)

Looks like a great dish. I have a gigantic basil plant in my garden presently and want to make some pesto. My problem is that I can't use pine nuts due to a peanut allergy in our family (peanuts and pine nuts are closely related). What other options can I use in place of pine nuts? Can I just omit them or will it effect the taste too much? I have to stay away from tree nuts as well.

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com